Sorry everybody for the lack of posting, theses highers are rather time consuming. You may begin to see that this distant posting may become regularm, apologies in advance. Anyway I hope we are all very well! I’m not liking this new wordpress layout very much though, I don’t adjust to changes as quickly as some others.
Today I have decided to share with you a recipe that I just had to try out at the weekend, Chocolate Gingerbread, I mean who would have thought eh? the combination of the dark fudgy, earthy cocoa compliments the rich, wintery wamrth of ginger, but it does and so be it! This gingerbread was a bit to cake like and moist for my liking although this weekend I shall be trying a damp sticky Jamican version and also some sea salted caramels.
Hope you enjoy this one, perfect with a cuppa late afternoon:
INGREDIENTS:
For the cake,
200g black treacle.
200g golden syrup.
175g unsalted butter.
175g light brown muscavado sugar.
1 tsp ground cinnamon.
2 tsp ground ginger.
1/4 tsp ground cloves.
1 1/4 tsp bicarbonate of soda.
2 tbsp water, warm.
250ml milk.
2 eggs.
275g plain flour.
40g cocoa.
For the icing,
250g sieved icing sugar.
1 tbsp cocoa.
30g butter.
60ml ginger ale.
METHOD:
Preheat the oven to gas 3 / 160 C.
line a brownie tin with parchment paper.
Place the butter, sugar, golden syrup, black treacle, cinnamon, ginger and cloves into a pan. Melt slowly over a low heat.
Remove from the heat and beat in the eggs one at a time. followed by the milk, and the bicarbonate (mixed with the water). Now fold in the flour and cocoa (sift them together).
Pour into the lined tin and bake for about 45 mins.
When springy on top and a cake tester comes out clean remove from the oven. Cool on a wire rack.
Make the icing by heating the cocoa, butter and ginger ale in a pan before turning off the heat and beating in the icing sugar.
Pour over the gingerbread and once set, cut into slices and serve.
Enjoy,
Ryan!
Eat Well...Feel Well 